Strawberry CheesecakeUser Submitted Recipe
1 1/2 cups finely crushed graham crackers
1/2 cup melted butter
1/4 cup light brown sugar
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract
1 package strawberries
1 cup heavy whipping cream
1/4 cup sugar
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir graham crackers, butter, and sugar in medium bowl until moist clumps form. Press mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
Beat heavy whipping cream and sugar in medium bowl until stiff peaks form. Slice strawberries and decorate top of cheesecake. Garnish with mint leaves.